The sweet taste of freshly picked corn (maize) is due to the high level of sugar in the kernels. Store-bought corn (several days
after picking) is not as sweet, because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes ("blanched") then cooled in cold water. Corn processed in this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
The main purpose of this method is the inactivation of enzymes in corn by denaturing them through the application of heat and then cold preservation to avoid the activity of remaining enzymes.
Explanation:
When freshly picked, sweet corn is high in sugar and low in starch. As sweet corn sits after picking, the sugars in the kernel turn to starch. This mutes the flavor and affects its texture when cooked.
This transformation in the nutrients in the corn is carried out by the enzymes present in the corn kernels.
Blanching is an important intermediate thermal processing step to enhance preservation and quality of foods by inactivating enzymes that can cause loss of flavor and color.
The right answer for the question that is being asked and shown above is that: "B 1.5 X 1-^-5 ppm." A 250-mL aqueous solution contains 1.56 mc025-1.jpg 10–5 g of methanol and has a density of 1.03 g/mL. The concentration in ppm is that <span>1.5 X 1-^-5 ppm</span>
C. Its density is less than water This is why. The denser the object is the farther it sinks. Since crystallized ice floats it is less dense than the surrounding liquid.
